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1044. The Neck and Breast. The neck and breast are, in small families, commonly roasted together. The cook will then crack the bones across the middle before they are put down to roast. If this is not done carefully, the joint is very troublesome to carve. Time for a breast, an hour and a quarter. The breast when eaten by itself is better stewed. It may be boned, rolled, and then roasted. A belly of pork is excellent in this way, when boned, stuffed, and roasted. 1045. A Haunch. i.e., the leg and part of the loin of mutton. Send up two sauce-boats with it; one of rich-drawn mutton gravy, made without spice or herbs, and the other of sweet sauce. A haunch generally weighs about fifteen pounds, and requires about three hours and a half to roast it.